I eat those regularly...THEYTOOKMYTHUMB wrote: ↑Wed Mar 05, 2025 8:11 pm My dad also convinced me that pb&j on a tortilla was a thing. I think it was because we were out of bread.
I honestly don't either, nor do I care a whole much for BMs. I posted it as a joke along with my statement. It's a place in Milwaukee that's famous for their bloody marys, which I find that particular one kinda silly and ridiculous. I would never actually order something like that.
The fried shrimp looks tasty too. 
Speaking of hamburgers, are you guys purists that want just beef and a little salt and pepper, or do you like your burger to have a little more flavor, i.e., more seasonings, herbs, other ingredients to really push flavors up a notch?
I like to switch up the seasonings every now and then, but I personally like the classic salt n pepper the best. My typical go-to burger toppings are tomato, lettuce, pickle and mayo. Cheese selection is whatever I feel like at the moment, but my all time favorite is swiss and american together. And I also prefer fresh brioche buns from the local supermarket (yeah I call it the supermarket in lieu of grocery store). I also usually keep "burger sauce" in the fridge to use in lieu of mayo to switch it up now and then.
My wife absolutely loves bloody marys, but not the ones with a three course meal on top. She prefers just the typical pickle spear, celery stalk and slice of bacon. I'll have one on the rare occasion, but usually have a hard time finishing them. I get half way and say, alright that's enough, time for bourbon, scotch or rum.
I gotta add this. Once while I was out at Huntington Beach CA, a buddy and I made burgers with half fresh ground beef and half ground pork. I called it the HB burger and it was fantastic. So I'll do that on occasion. If you like pork, it's frickin amazing.
We have a really good butcher shop 8 miles up the road. They get all their meat within a 30some mile radius. Love having a place like that so close by. And getting meat in bulk, usually 1/4 beef and 1/2 pig, is a so much cheaper and much better quality than buying from the supermarket.Halgar wrote: ↑Mon Mar 10, 2025 11:47 am Mixing two or more meats is common when making meatloaf. I've tried it on a few occasions and have not found it to really add anything to the experience. I buy cuts of beef and grind my own burger. If you're not used to using fresh ground beef to make burgers you're really missing out on the biggest opportunity for a fantastic burger. Even buying fresh ground at the store is better than frozen patties.
I'm by no means a chef, but I can follow recipes and I can tweak those recipes to my flavor profiles when I find one worthy. If any of you guys are the cooking types, we ought to start a food/cooking thread to share favorite recipes.
I grew up on a farm, we raised all our own beef, pork, and chicken, which includes fresh squeezed eggs and milk. You ain't lived until you've had literally fresh squeezed milk and milk products, 1000 times better than anything you could purchase in a store. I don't have a boutique butcher nearby, I'd check them out if I did. It's worth paying a little more for better quality and fresh, always.R6cowboy wrote: ↑Mon Mar 10, 2025 7:21 pm We have a really good butcher shop 8 miles up the road. They get all their meat within a 30some mile radius. Love having a place like that so close by. And getting meat in bulk, usually 1/4 beef and 1/2 pig, is a so much cheaper and much better quality than buying from the supermarket.
